Culinary

Question 1

Is a hard, durable metal made of chromium and carbon steel.

Answer 1

Stainless Steel

Question 2

Is the part of the blade that continues into the knife’s handle.

Answer 2

Tang

Question 3

Is a metal Fastener.

Answer 3

Rivet

Question 4

Helps prevent food particles from entering the space between the tang and the handle.

Answer 4

Bolster

Question 5

Meaning that it is toothed like a saw.

Answer 5

Serrated

Question 6

Means to finely slice or shred leafy vegetables or herbs.

Answer 6

Chiffonade

Question 7

Round, is a disk shaped slice.

Answer 7

Rondelle

Question 8

Cut results in an oval or elongate slice of a cylindrical fruit or vegetable.

Answer 8

Diagonal

Question 9

Or oblique cut, is done by first cutting a cylindrical fruit or vegetable as for a diagonal cut, rolling the fruit or vegetable by 180 degrees, and then doing another diagonal cut.

Answer 9

Roll cut

Question 10

Cuts are 1/8-inch thick match stick-shaped cuts.

Answer 10

Julienne

Question 11

Cuts are 1/4-inch thick match stick-shaped cuts.

Answer 11

Batonnet

Question 12

Is a sharpening stone made of either silicon carbide or stone.

Answer 12

Whetstone

Question 13

Use a sharpening stone made of either silicon carbide or stone.

Answer 13

Trueing

Question 14

Stainless steel also will not Blank or pass to foods, a metallic taste.

Answer 14

Transfer

Question 15

It is important to cut foods into What?

Answer 15

Uniform